Matt Tebbutt served up a delicious peach Melba pavlova with a coconut caramel sauce on Go Veggie and Vegan.
The ingredients for the meringue are: 100ml Aquafaba (cold), 1/4 tsp Cream Tartar, 125g Caster Sugar and 1tsp Vanilla Essence.
For the caramel: 400ml Full Fat Coconut Milk, 100g Brown Sugar, 50g Vegan Double Cream and Sea Salt.
For the grilled peaches: 4 Peaches, 100ml Spiced Rum, 2tbsp Brown Sugar, Whipped Cream, 250ml Vegan Whipping Cream, 75g Icing Sugar and Vanilla Essence.
For the topping: Fresh Peach, Raspberry, Flaked Almonds and Orange Zest.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes
Related Posts
Matt Tebbutt leek and mustard Welsh rarebit recipe on Go Veggie and Vegan
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Matt Tebbutt whisky and caramel tart with raspberries and hazelnuts recipe on Saturday Kitchen
Matt Tebbutt Hazelnut and Chocolate Ice Cream Sandwich recipe on Go Veggie and Vegan
Matt Tebbutt chocolate and beetroot cake recipe on Saturday Kitchen
Ravneet Gill Basque Cheesecake with Poached Rhubarb recipe on Go Veggie and Vegan with Matt Tebbutt
Matt Tebbutt jam roly poly with custard recipe on Saturday Kitchen
Matt Tebbutt vegan marmalade Bakewell tart recipe on Saturday Kitchen
Matt Tebbutt pineapple tarte tatin with coconut rum ice cream recipe on Saturday Kitchen
Matt Tebbut banoffee tart with chocolate pastry and caramel filling recipe on Saturday Kitchen